Summary

Ingredients

• 250 g pasta, e.. fusilli
• 2 large zucchini
• 2 carrot (s)
• 1 small bell pepper (s), yellow
• 1 spring onion (s)
• 1 small onion (s) or shallot
• 1 clove garlic
• 70 g tomato paste
• 500 g tomato (s), chunky
• 200 g crème fraîche
• 100 g sour cream
• 1 dash milk
• 1 handful Edam cheese, grated
• salt and pepper
• nutmeg
• sugar
• Paprika powder, noble sweet
• olive oil
• White wine vinegar
• basil
• oregano

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Instructions

1. Bring a saucepan full of salted water to a boil.
2. Meanwhile, peel the carrots and cut them into small cubes. Peel the zucchini too - cut one of them into small cubes, the other into very thin strips up to the heart with a vegetable peeler. Cut the heart into thin slices with the knife. Peel the garlic clove. Cut the onion / shallot and the bell pepper into small cubes / rings.
3. Pre-cook the pasta in salted water for about 5 minutes so that it is still firm to the bite. Then drain the pasta in a sieve. Collect a small cup of the pasta water and put both back in the pot.
4. While the pasta is cooking, place a large pan on the stove and heat over medium heat. Add some coarsely ground pepper to the pan and briefly toast. Put a good dash of olive oil in the pan and heat it up. Now put the onion / shallot together with the carrots in the pan and sauté briefly. Sprinkle half a teaspoon of sugar on top and continue to fry everything. Put a dash of white wine vinegar in the pan and mix everything together.
5. Then add the tomato paste and the squeezed garlic clove and roast everything together.
6. Preheat the oven to 180 ° C top / bottom heat.
7. Add the zucchini cubes, the spring onions cut into rings and the bell pepper to the pan with a dash of olive oil, salt everything and continue to fry. After a short time add the tomatoes and let everything continue to simmer.
8. Put the crème fraîche and sour cream in a bowl. Mix with a dash of milk and season with salt, finely ground pepper, nutmeg and paprika powder.
9. Season the vegetables to taste and remove them from the heat.
10. Alternately fill a medium-sized casserole dish as follows:
11. - vegetable mix
12. - pasta
13. - Crème fraîche mixture
14. - Zucchin strips (evenly distributed)
15. If necessary, compress everything a little with a ladle. Finish with the thin zucchini slices from the centerpiece. Cover these with the grated Edam cheese. Place the casserole dish in the upper third of the oven and gratinate the casserole for about 20 minutes. Switch on the grill function in the last 5 minutes. The casserole is ready when the cheese is baked until golden brown.